N.W. CHI PSI EDUCATIONAL FOUNDATION KITCHEN

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Mar 17, 2026

   ✕
   3 violations

   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Clean non-food contact surfaces of equipment. Keep them clean.

2. Feb 18, 2026

   ✕
   7 violations

   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Have a test kit for the type of sanitizer used.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Clean non-food contact surfaces of equipment. Keep them clean.

3. Feb 24, 2025

   ✓
   7 violations

   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • The business license must be posted where it can be easily seen.

4. Feb 12, 2025

   ✕
   11 violations

   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.
   • Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
   • Separate raw animal foods from ready-to-eat foods.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Provide control of pests by routinely: • Inspecting incoming food shipments • Inspecting the premises for evidence of pests • Eliminating conditions that attract pests
   • Keep the physical facilities in good repair.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • The business license must be posted where it can be easily seen.

5. Feb 26, 2024

   ✕
   5 violations

   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

6. Feb 9, 2024

   ✕
   9 violations

   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Have a test kit for the type of sanitizer used.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Protect food from contamination by using packaging, sneeze guards, display cases, or other effective means.

7. Feb 15, 2023

   ✓
   8 violations

   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Have a test kit for the type of sanitizer used.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Doors and windows for all outside openings should be self-closing and tight-fitting. Seal openings along the outside of the building.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • Keep all intake and exhaust air ducts and filters clean.